I have noticed that when I have soy based oils, whether it is tempura sushi, French fries, schnitzel, etc, my sugar jumps up 3+/- hours after I eat. However, when I have canola oil, the jump in BG does not occur. Does this happen to anyone else?
not sure, but it could be the fat content in french fries, schnitzel, etc that slows the digestion down so that you'll have spikes 3-4 hours later.
Originally I had thought that. however, when I eat French fries or any other the other foods in canola oil the effect does not occur, but when I eat them after being cooked in soy oil it does.
I've never noticed this particular phenomenon, but I will definitely pay attention in the future. I am curious.
There are a few times when I'll have random spikes that are really frustrating, and it's usually hard for me to notice a pattern.
that's what was happening for me. and then I noticed the oils. I called all the restaurants that I eat at and have been getting the spikes with and those that I weren't. the only difference in products was the oil.
Hmm... that is so interesting to me. Do you notice any spikes with foods like edamame or tofu? I'm not sure if you eat those foods regularly/at all, but I wonder if it's a soy thing. That's the only (quasi) logical thing I can think of. Because otherwise, the type of fat shouldn't have much effect. They are almost identical nutritionally, except that soybean oil has a higher ratio of polyunsaturated fats to monounsaturated fats than canola oil does.
Strange.
I don't eat those foods so I cant comment on that.
it is very strange, but since I have cut out food cooked in soy oil, my spike, at least with regards to eating, or significantly more contained.
That's great! Always nice to hear someone figuring out and solving a persistent problem. I'll definitely have to pay attention to if I get similar issues.
Not 100% sure on this, but doesn't Soy oil have to cook at a much lower temp? If so, then there is probably a lot more oil getting into those foods than with Canola oil. The cool thing about cooking in oil, is that the food pushing moisture out as it cooks, this keeps the oils from penetrating the food. But the foods have to be cooked at least at 350 degrees Fahrenheit or more for this to occur at it's best. If Soy oil is used at a lower temp, to keep the soy oil from burning, then it would have a much higher chance of penetrating the food and therefore having a much higher fat count.
very interesting and I wonder if this is why it has a different effect on my sugars
Have you ever considered you might have an allergy to soy. And also, though not specifically related to diabetes, please be aware that most soy and canola oils on the market are genetically modified. As an alternative, we use avocado oil and coconut oil - and the avocado oil doesn't smoke!